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|Classic Thanksgiving Dressing With Parsley, Sage and Thyme|
"For people who have not absolutely given up on homemade stuffing and are seeking out a simple, memorable stuffing, this recipe - and it is tasty variations - will set you on the direction within the right direction."
- 1 (1 pound) loaf crusty Italian or French bread, reduce into half of-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
- four tablespoons butter
- 2 onions, diced
- 2 celery stalks, diced
- 1/four cup minced fresh parsley leaves
- 1 teaspoon dried sage, rubbed between arms
- 1 teaspoon dried thyme leaves
- three/4 teaspoon salt
- half teaspoon ground black pepper
- 2 cups low-sodium bird broth
- 2 large eggs
|Prep :||Cook : 16M||Ready in :|
- Spread bread cubes in a single layer on massive sheet pans and permit dry for some hours or overnight. Adjust oven racks to decrease- and higher-center positions. Heat oven to four hundred tiers. Bake bread till golden, 12 to 15 minutes. Reduce warmth to 350 degrees.
- Meanwhile, heat butter in a massive skillet over medium-high warmth. Add onions and celery; saute till soft, eight to ten mins. In a huge bowl, blend bread, veggies and closing ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake till steamy, half-hour. Remove foil; bake till crusty, 10 mins longer. Serve right away.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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